🥩 Ingredients
🥧 Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice-cold water
🍖 Minced Meat Filling
- 1 pound (450 g) ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- ½ cup frozen peas
- ½ cup corn kernels (optional)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons flour (for thickening)
- ½ cup beef broth (or water)
🥚 For Assembling
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
- Optional: sesame seeds or herbs for topping
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Pie Dough
In a large bowl, combine the flour, salt, and sugar.
Add the chilled butter cubes and blend them into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually pour in the ice water, adding one tablespoon at a time, until the dough begins to hold together.
Form the dough into two equal portions, flatten them into discs, wrap with plastic wrap, and refrigerate for at least 1 hour.
Tip: Keep the ingredients cold for the flakiest crust, and avoid overworking the dough.
2️⃣ Cook the Minced Meat Filling
Heat a large skillet over medium heat and add a small amount of oil.
Add the chopped onion and sauté until soft and translucent.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.
Mix in the tomato paste, Worcestershire sauce, paprika, thyme, salt, and black pepper.
Add the diced carrot, peas, and corn, stirring well to combine.
Sprinkle the flour over the mixture and stir to coat everything evenly.
Pour in the beef broth and allow the mixture to simmer for 8–10 minutes until the sauce thickens and becomes rich.
Remove the filling from heat and allow it to cool slightly.
Tip: Letting the filling cool prevents the pie crust from becoming soggy.
3️⃣ Assemble the Pie
Preheat the oven to 400°F (200°C).
Roll out one portion of dough on a lightly floured surface until it is large enough to fit a 9-inch pie dish.
Place the dough into the dish and trim any excess around the edges.
Spread the cooled meat filling evenly over the crust.
Roll out the second dough disc and place it over the filling as the top crust.
Seal the edges by pressing them together with your fingers or a fork.
Cut 3–4 small slits in the top to allow steam to escape during baking.
Brush the surface with the egg and milk mixture.
Add sesame seeds or herbs if desired.
4️⃣ Bake the Pie
Place the pie in the center of the oven and bake for 20 minutes at 400°F (200°C).
Then reduce the oven temperature to 375°F (190°C) and bake for another 25–30 minutes, until the crust becomes golden and crisp.
If the edges start browning too quickly, cover them loosely with aluminum foil.
5️⃣ Cool and Serve
Allow the pie to rest for about 15 minutes before cutting.
This helps the filling set and makes slicing easier.
Serve warm with:
- Mashed potatoes
- Gravy
- Fresh salad
- Or a spoonful of sour cream on top
🕒 Estimated Time Guide
| Step | Task | Time | Difficulty |
|---|---|---|---|
| 1 | Prepare the pie dough | 20–25 min | Medium |
| 2 | Cook the filling | 25 min | Easy |
| 3 | Assemble the pie | 15 min | Medium |
| 4 | Bake | 50 min | Easy |
| 5 | Cool and serve | 15 min | Easy |
Total Time: about 1 hour 45 minutes
Skill Level: Medium
